Decadent Dairy-Free Caramel Chocolate Brownies: Your Ultimate Gooey Homemade Treat
For years, homemade brownies have been a cherished staple in our household, bringing smiles to my children’s faces and satisfying countless sweet cravings. This recipe has become so ingrained in my memory that whipping up a batch from scratch is often quicker and more rewarding than reaching for a store-bought mix. Recently, I decided to elevate our beloved, naturally dairy-free brownie recipe by transforming them into an even more indulgent creation: dairy-free caramel chocolate brownies. The result? Absolutely spectacular! These brownies are everything you could wish for – incredibly yummy, wonderfully gooey, intensely chocolatey, perfectly caramel-infused, and utterly decadent.
The foundation of this exceptional brownie recipe comes from Jane Zukin’s “Best Ever Brownies,” featured in her pioneering Dairy-Free Cookbook. This book was a true lifesaver for me two decades ago when I first discovered my allergy to cow’s milk. It’s hard to imagine now, but back then, finding non-dairy milk alternatives in a standard grocery store was nearly impossible. You might, if you were lucky, find rice milk – often in a small, warm carton on a health food store shelf – and the internet as we know it today simply didn’t exist. Dairy-free cookbooks were a rare commodity, with only a handful gracing the shelves of even the largest bookstores. Jane Zukin was truly ahead of her time, paving the way for a much more accessible dairy-free lifestyle.
The landscape of dairy-free eating has undergone a monumental transformation since then. Today, we’re spoiled for choice with a vast array of plant-based milks like coconut, almond, and soy readily available in most grocery stores, even in smaller towns like mine. Restaurants are also far more accommodating and aware of various food allergies and dietary needs. This evolution has made navigating a dairy-free diet immeasurably easier and more enjoyable. However, one challenge persists: finding a truly rich, satisfying, and delicious dairy-free dessert when dining out can still be a struggle. This is precisely why my original brownie recipe has been a source of sanity and a constant companion for my sweet tooth over the years.
And now, these dairy-free caramel chocolate brownies take that classic comfort to an entirely new level of deliciousness. What’s even better is that you don’t have to be dairy-free to fall in love with them. My own children and their friends devoured these brownies over the years, never once suspecting they were missing dairy. The first time my mother-in-law tasted them, she immediately asked for the recipe, a testament to their universal appeal and incredible flavor. These brownies are proof that dairy-free doesn’t mean compromising on taste or texture; in fact, they’re so good, they often surpass their dairy-laden counterparts!
Making these layered brownies might seem like an extra step, but the reward is a truly magnificent dessert that’s perfect for special occasions or simply to treat yourself. The combination of fudgy brownie, molten chocolate chips, and luscious homemade dairy-free caramel creates an explosion of flavors and textures that is truly irresistible. They’re perfect for gatherings, potlucks, or a cozy evening at home. Prepare to impress everyone with these show-stopping treats!
Dairy-Free Caramel Chocolate Brownies
Kelly Kirkendoll
Pin Recipe
Ingredients
Basic Dairy-Free Brownies
- 1/2 cup canola oil
- 1 cup sugar (add 2 Tbsp if you aren’t adding the chocolate chips and caramel for a sweeter basic brownie)
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 3/4* cup unsweetened cocoa powder (*Reduce to 1/2 cup for the basic brownie version without caramel or chocolate chips to maintain optimal sweetness and chocolate intensity.)
Chocolate Chip Layer
- 1 cup dairy-free dark chocolate chips (ensure they are truly dairy-free; use your favorite brand)
Dairy-Free Caramel Sauce
- 1 cup packed light brown sugar
- 4 Tbsp vegan butter sticks (such as Earth Balance; if dairy is not an issue, regular butter can be used)
- 1/3 cup plain coconut milk creamer (I recommend So Delicious for its creamy texture)
- 1/2 Tbsp vanilla extract
- pinch of sea salt
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9-inch square glass baking dish by lightly greasing it or lining it with parchment paper, leaving an overhang on two sides for easy removal later.
- In a large mixing bowl, combine the canola oil, sugar, eggs, and vanilla extract. Whisk until well blended and smooth. In a separate bowl, sift together the all-purpose flour, baking powder, cocoa powder, and sea salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies. Pour approximately half of the brownie batter into the prepared 9-inch glass baking dish. (If you are opting for just the plain basic brownies, spread all the batter into the dish and skip to step 6 for baking time.)
- Place the baking dish with half the brownie batter into the preheated oven and bake for 15 minutes. This par-baking step helps create distinct layers for our caramel chocolate brownies. (For regular basic brownies, bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs, then proceed to cool.)
- While the first layer of brownies is baking, prepare your luscious dairy-free caramel sauce. In a medium saucepan over medium heat, melt the vegan butter. Once melted, stir in the packed brown sugar and coconut milk creamer. Whisk gently but continuously for about 5 minutes until the sugar fully dissolves and the mixture is smooth. Slowly bring the mixture to a gentle boil, continuing to stir. Once it reaches a boil, reduce the heat to medium-low and continue stirring for another 2-3 minutes. Be vigilant to prevent burning the caramel. Remove from heat, then stir in the vanilla extract and a pinch of sea salt. Continue stirring for another 1-2 minutes off the heat; the caramel will thicken slightly as it cools, though it will remain a pourable consistency.
- Carefully remove the brownie pan from the oven after its initial 15-minute bake. Evenly sprinkle 1 cup of dairy-free dark chocolate chips over the warm, partially baked brownie layer. Next, gently pour about 3/4 cup of the freshly made caramel sauce over the chocolate chips, spreading it out evenly. (You might have a small amount of caramel sauce remaining; this can be saved to drizzle over the finished brownies once cooled, or stored in an airtight container in the fridge for a delightful coffee creamer the next morning.)
- Now, carefully dollop the remaining half of the brownie batter in spoonfuls over the caramel and chocolate chip layer. This helps to distribute the top layer without disturbing the caramel too much. Gently spread the top batter layer to mostly cover the caramel, leaving some peeking through for a beautiful swirl effect. Return the pan to the oven and bake for an additional 15-18 minutes, or until the top layer is set and a toothpick inserted into the brownie (avoiding the caramel layer) comes out with moist crumbs. Let the brownies cool in the pan on a wire rack until they are just warm to the touch before slicing and serving. This allows the caramel to set slightly for cleaner cuts. Enjoy your incredibly rich and gooey dairy-free caramel chocolate brownies!
Notes
Variations: For an extra touch of decadence, sprinkle a pinch of flaky sea salt over the top of the brownies just after baking. This enhances the chocolate and caramel flavors beautifully. You can also mix in chopped walnuts or pecans into the brownie batter for added crunch and nutty flavor.
© Kitchen Gone Rogue. www.kitchengonerogue.com